Danish Pastry
Description
This Danish pastry is made with a homemade dough that's buttery, flaky, and authentic. It can be used for cheese or fruit danishes and bear claws.
Ingredients
•
2 cups unsalted butter, softened
•
2/3 cup all-purpose flour
•
8 cups all-purpose flour, divided
•
4 1/2 teaspoons active dry yeast
•
2 1/2 cups milk
•
1/2 cup white sugar
•
2 teaspoons salt
•
2 large eggs
•
1 teaspoon lemon extract
•
1 teaspoon almond extract
•
2 cups fruit preserves, any flavor
•
1 large egg white, beaten
Directions
1
Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
2
Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
3
Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
4
Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
5
Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
6
Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
7
Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
8
Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
9
Preheat the oven to 450 degrees F (220 degrees C).
10
Brush beaten egg white over pastries.
11
Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.